分析化学进展

Vol.6 No.1 (February 2016)

不同种类酒炮制黄连对生物碱类主要成分的影响
The Effects of Processing the Coptis chinensis Using Different Types of Wine on the Main Components of Alkaloids

 

作者:

陈 凯 , 袁建勇 :重庆医科大学药学院,重庆

 

关键词:

HPLC生物碱酒黄连高粱酒黄酒HPLC Alkaloids Alcohol Coptis Sorghum Liquor Yellow Wine

 

摘要:

目的:比较不同种类酒对黄连生物碱类主要成分及含量的影响。方法:采用HPLC法测定酒黄连生物碱类主要成分及其中黄连碱、药根碱、巴马汀、小檗碱的含量。结果:不同酒炮制的酒黄连经HPLC检测,主峰数量和保留时间一致,总生物碱含量存在不同程度的变化。五种生物碱总含量变化,经高粱酒60˚炮制增加最为明显,但经过劲酒35˚炮制含量反而降低。结论:本研究发现经过高粱酒炮制能使生物碱类含量增加最为显著,为辅料酒的种类选择提供一定依据。

Objective: To compare the effect of different types of wine on the main compositions and contents of the alkaloids of Coptis chinensis. Methods: the main components of Wine rhizoma coptidis alkaloids and the contents of coptisine, jatrorrhizine, palmatine and berberine are determined by HPLC. Re-sults: After HPLC detection, peak number and retention time are consistent, but the content of total alkaloids varies in different degrees. After sorghum liquor 60˚ processing, the total alkaloids in-crease most significantly. But after Jingjiu 35˚ processing, the total alkaloids reduce. Conclusion: The research finds that after sorghum processing, the content of total alkaloids increases most signifi-cantly and that the sorghum processing can provide evidence for choosing the auxiliary wine.

文章引用:

陈 凯 , 袁建勇 (2016) 不同种类酒炮制黄连对生物碱类主要成分的影响。 分析化学进展, 6, 14-19. doi: 10.12677/AAC.2016.61003

 

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